Recipe : How to cook Malai Kofta

Cooking Malai Kofta

Kofta in Turkish means rounding or ball. Originally from turkey koftas are prepared all over the Middle East countries and few of the Asian countries. A very delicious dish, this can be eaten dry or with a gravy. Koftas were introduced to India by Mughals.

For Gravy

125 Gms cream.

75 Gms khoya or Paneer.

150 ml – milk.

50 Gms cashewnuts.

3 tsp. white pepper powder.

2.5 tsp. sugar.

2 tsp. grated ginger.

¼ tsp. nutmeg powder.

½ tsp. turmeric powder.

1 tsp. garlic crushed.

1 “cinnamon.

6 cloves.

Salt to taste.

3 tbsp. ghee.

For kofta

50 Gms khoya.

50 Gms Paneer.

5 medium potatoes.

20 Gms cashew nuts.

20gms raisins.

4-5 green chillies chopped fine.

½ tsp. – ginger grated.

1 tsp. – coriander, chopped.

½ tsp. cumin seeds.

Salt to taste.

Garnish.

1 tbsp grated cheese or Paneer.

1 tbsp. chopped coriander.

Cooking procedure

Boil the potatoes and mix all the ingredients for the Kofta except raisins.

Make small balls then flatten it put 2-3 cashews and raisin in the center and make it into a ball.

Repeat for the remaining dough. Keep aside.

Roast cinnamon, cardamom, nutmeg and cloves together.

Dry grind them, wet grind all the other gravy ingredients except ghee to a paste.